Best Ever Vegan Brownies

Ingredients

4 tablespoons ground flax
1/2 cup water
1/2 cup vegan butter (earth balance brand), melted *see instructions
1 cup granulated sugar
1 cup brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 cup all purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 cup non-dairy chocolate chips OR roughly chopped chocolate pieces.

Instructions

 

  1. Start by making the flax eggs – simply mix together ground flax and water in a small bowl, and let it thicken. Set it aside for now.
  2. Preheat your oven to 350 degrees Fahrenheit, and prepare a 7 x 11 pan by lining it with parchment paper.
  3. Take your preferred brand of vegan butter (like Earth Balance), and melt 1/2 cup of it. You can do this by microwaving the butter in a glass measuring cup, heating it in 30-second intervals until melted.
  4. In a large bowl, whisk together the melted vegan butter and sugars. Once they’re well combined, add the flax eggs and vanilla, and whisk until everything is evenly mixed.

Vegan Strawberry Milkshake

  • Frozen Strawberries 
  • Banana 
  • Non-Dairy Milk 
  • Vanilla
  • Pure Maple Syrup

Additional ingredients or items that you can choose to include

  • Carob
  • Protein Powder 

Instructions

Let’s get started by collecting all the necessary ingredients. If you happen to have fresh strawberries, simply give them a nice chopping and pop them into the freezer overnight.

Next, grab your blender cup and add in the frozen strawberries, banana, non-dairy milk, vanilla, and sweetener. Give it a good blend until it becomes delightfully smooth and creamy.

Now, take some lovely glasses and pour the shake into them. Feel free to sprinkle on your favorite toppings to add some extra pizzazz.

And voila! You’ve successfully created a delicious and nutritious shake. It’s time to sit back, relax, and savor every sip of this delightful treat. Enjoy!

Moist Carob Cake

Ingredients

1½ cups unbleached flour
½ cup carob powder
3 Tbsp. Roma
2 tsp. baking powder
1 cup organic sugar
½ tsp. sea salt
5 Tbsp. oil
1 Tbsp. lemon juice
2 tsp. vanilla
1/2 tsp. almond flavor
1 cup coconut milk

Preheat oven to 350 degrees. Combine
dry ingredients, flour, carob powder,
Roma, baking powder, sugar and salt.
Mix wet ingredients: oil, lemon juice,
flavorings and coconut milk. Add to dry
ingredients and mix thoroughly. Add to
a lightly oiled cake pan and bake about
35 minutes or until toothpick inserted
comes out clean.

    Rich & Creamy Vanilla Ice Cream

    1 cup vanilla soy creamer
    1 cup coconut milk, canned
    ½½ tub firm tofu
    1/4 cup organic sugar
    1/4 tsp. sea salt
    1 tsp. vanilla
    ½ tsp. Guar gum (optional, makes ice cream more creamy)

    Blend all ingredients in a blender until smooth. Transfer to an ice cream maker and follow manufacturer instructions.

    VARIATIONS: For additional flavors add the following:

    STRAWBERRY ICE CREAM: 5-7 ripe strawberries

    CAROB ICE CREAM: 2 Tbsp. carob powder and 1 Tbsp. Roma

    GRAPE NUT ICE CREAM: ½ cup Grape nuts cereal

    BUTTER PECAN ICE CREAM: 2 Tbsp. Earth Balance, ½ tsp. additional salt and toasted pecan pieces.

    Coconut Pecan Frosting

    Ingredients

    3/4 cup dates, softened
    1/4 cup maple syrup or agave
    1/4 cup soy or nut milk
    1 tsp. vanilla
    V8 – 1/4 tsp. sea salt
    1 Tbsp. arrowroot or cornstarch
    1 cup shredded coconut
    1 cup raw pecans, chopped
    Blend dates, maple syrup, milk,
    vanilla, sea salt and arrowroot until
    smooth.

    Directions 

    Transfer to a saucepan
    under medium heat and add the
    coconut and pecans. Begin to whisk
    until thickened. Allow to cool and
    then frost cake.

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